Cheesecake Pots with Stewed Plums and Orange
Individual cheesecake pots made with Paysan Breton French Sea Salt cream cheese – the perfect winter dessert for when you want something just that little bit more sophisticated!
Preparation time: 30 minutes
Cooking time: 15 minutes
400g digestive biscuits
60g butter, melted
6 plums, destoned and quartered
1 tbsp soft brown sugar
Juice and zest of 2 large oranges
1 tub of Paysan Breton French Sea Salt cream cheese (150g)
150ml double cream
What to do:
Whizz the digestive biscuits in a food processor until crumb like. If you do not have a food processor, place them in a sealed sandwich bag and bash with a rolling pin.
Tip the digestive biscuit crumb into a bowl and stir through the melted butter until all the biscuits are well coated. Distribute between 4 glasses, pressing down the base until it’s compact.
Place in the fridge to chill and set while you make the filling.
In a small saucepan, add the quartered plums, the soft brown sugar and the juice and zest of 1 of the oranges. Place on a medium heat and leave to simmer to allow the plums to break down and a sweet and sticky sauce to form.
In a large bowl whisk together the cream cheese, double cream and the zest and juice of the remaining orange.
Take the 4 glasses out the fridge and spoon in the cheesecake mix. Top with the stewed plums and finish by spooning over the sticky sweet plum sauce.
Recipe courtesy of Paysan Breton
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